Apple crisp with fresh milled flour combines tender baked apples, maple syrup, sprouted oats, and a crisp buttery topping. Simple to make, freezer-friendly, and great for feeding a crowd.
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💡Recipe Overview
- Prep and Cook Time: 15 minutes to prep and 45 minutes to bake
- Cooking Method: Oven-baked
- Dietary Info: Ancestral diet
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Apple Crisp
I make this apple crisp every fall and winter without really thinking about it - and that’s usually how I know a recipe’s a keeper.
Apples are easy to find, I almost always have the rest of the ingredients on hand, and it just works. It's also flexible enough that if you don't want to mess with milling your own flour - all-purpose flour works just as well.
That's exactly why this recipe fits into The Shared Table series (my YouTube hospitality series): it’s great for hosting without asking much of you.
I can prep it ahead, slide it into the oven while we’re finishing dinner, and not worry about timing or presentation. I’ve already made it several times this season, and it still gets demolished every time.
I love that I can use fresh-milled flour without it turning into a whole thing, and that it pairs naturally with cozy meals like shredded beef chili with baked potatoes or a simple roast chicken dinner. It’s dependable, reheats well the next day, and if there’s vanilla ice cream in the freezer, no one complains.
And psst...you can watch my first episode of The Shared Table on YouTube here where I walk through the complete meal with you. Like holding your hand....virtually. 😉
Did you make this apple crisp? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Apple Crisp with Fresh Milled Flour
Ingredients
Filling
- 8 medium peeled apples cut into 1-inch chunks that are ¼ - ½ “ thick
- ½ cup maple syrup
- ¼ cup fresh milled flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Topping
- 1 cup fresh milled flour ½ cup kamut, ½ cup hard white berries
- ¾ cup light brown sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter cold and cubed
- 1 cup sprouted rolled oats
- vanilla ice cream for serving
Instructions
- Preheat oven to 350°F (177°C).
- Mix all of the filling ingredients together in the baking dish.
- Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes crumbly. It doesn’t have to be smooth.
- Stir in the oats. Sprinkle over filling.
- Bake for 45 minutes, until the topping turns golden brown and the fruit juices start bubbling at the edges. Remove from the oven and let it cool on a wire rack for at least 5 minutes. Serve warm, room temperature, or cold, with (optional) vanilla ice cream.
- Cover leftovers and store in the refrigerator for up to 5 days.
Notes
This crisp can be assembled the day before and baked when you’re ready to serve. Prepare the recipe through step 3, then cover and refrigerate for up to 24 hours before baking. Once baked and cooled, the crisp also freezes well for up to 3 months. Thaw overnight in the refrigerator, then reheat, covered, in a 350°F oven for about 30 minutes, or until warmed through.
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